Abuela's Glazed Chicken & Paprika Potatoes
with Zingy Tomato Salad
- Eggs
- Soy
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Savour the bold, sun-soaked flavours of the Mediterranean with succulent chicken coated in a smoky paprika and Abuela’s marinade. Served alongside golden rustic potatoes and a crisp rocket salad with zingy radish, this vibrant meal is finished with a dollop of creamy garlic aioli and a fresh squeeze of lemon for a truly soul-warming dinner. We’ve replaced the rocket leaves in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card! This recipe is under 650kcal per serving.
Ingredients
3
Potato
1
Tomato
1
Radish
320 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1
Abuela's Marinade
(May be present: Gluten, Wheat)
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1
Lemon
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
• Boil the kettle.
• Cut potato into bite-sized chunks.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.
• Meanwhile, thinly slice tomato into wedges.
• Thinly slice radish into rounds.
• Slice lemon into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken steaks, half the paprika spice blend, a drizzle of olive oil and a pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add Abuela’s marinade and a splash of water, turning chicken to coat.
TIP: Chicken is cooked when it’s no longer pink inside.
• Return pan to medium-high heat with a drizzle of olive oil. Cook remaining paprika spice blend until fragrant, 1 minute.
• Remove pan from heat, then add cooked potatoes, garlic aioli and a squeeze of lemon juice, tossing until well combined. Season to taste with salt and pepper.
• In a second medium bowl, combine tomato, radish, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice chicken.
• Divide Abuela’s glazed chicken, paprika potatoes and zingy tomato salad between plates. Spoon any remaining pan sauce over the chicken.
• Serve with any remaining lemon wedges. Enjoy!
